Egor Kozlovskii breaks 15 entremet-style cakes and petit gateaux into 68 component recipes across 25 video lessons: sponges, crunch layers, mousses, cremeux, confit, coulis, plus full finishing basics. You learn why each layer sets, so results repeat.
Mousse desserts fail quietly: in the freezer, at unmolding, under the knife. And almost never because of your hands.
You press the knife in and the cremeux shears sideways, layers sliding off each other like plates on wet ice.
One entremet sets to a wobble that never firms. The next bounces like a mattress. Same recipe, same gelatin, different day.
Freeze the insert, freeze the mousse, hold your breath at unmolding, glaze at midnight. A whole weekend, and the result is still a coin flip.
This course hands you the rules first: 6 base lessons on setting and finishing, then 15 desserts that apply them, component by component.
When you know why it sets, it sets.
The basics block runs before the desserts. After it, a set mousse and a bubble-free glaze are physics you control, not luck you hope for.
How to make and dose gelatin mass, every gelling agent type and subtype, and which one each mousse actually needs.
Working temperature curves and methods shown on camera, so your chocolate work comes out glossy and strong instead of streaky.
Full glaze theory from A to Z, including how bubbles form and the technique that removes them before you pour.
A deep cocoa-powder version of mirror glaze: rich color, honest ingredients and the same flawless reflective surface.
The quiet base glaze of the mousse kitchen: where it beats mirror glaze and how to apply it cleanly.
The mixture, the temperatures and the small nuances that lay an even, unbroken velvet coat on a frozen cake.
Not fifteen memorized recipes. A set of skills that carries into every mousse dessert you build next.
25 video lessons with PDF guides, from the 6-lesson basics block through 15 desserts to 2 bonus workflow lessons. 13 desserts come with every plan; Cartagena and New York join in Signature.
Dark chocolate, fragrant raspberry and warm almond dance to the fizz of champagne, a slice of France at home.
Pure vanilla, fragile fresh coconut and sunny almond, the taste of quiet happiness you never stop craving.
Airy honey mousse, melting honeyed pears, spiced hazelnut sponge and hazelnut crunch sable, eastern warmth in every slice.
Bright coffee mousse meets creamy Baileys and a hazelnut lemon creme brulee that makes any evening taste flawless.
One nut, four textures: hazelnut sponge, crunch, mousse with caramelized almonds and a nut glaze poured over everything.
English ale, ripe blueberry and luxurious chocolate give this cake a dark, grown-up character that rewards the bold.
Gin and tonic swagger, bold lemon and flawless chocolate, plus two secret ingredients that make it your favorite.
Bright exotic fruits flow one into another, layer by layer, and win you over with every bite.
Earl Grey steeps into ripe hazelnut, a nutty tea marvel that lingers long after the plate is empty.
Weightless carrot mousse in bright little sparks that seduce at first glance and win you at first bite.
Pistachio meets juicy mango and Earl Grey tea in a small dessert that becomes your own delicious discovery.
Five chocolate textures stacked into one small cake, a full-scale chocolate performance you finish in four bites.
Sour-sweet lemon opens up across several textures of the juicy fruit, and resisting it is simply pointless.
Pumpkin takes the lead here, so astonishing that children demolish whole slices in seconds flat.
Roasted peanut sinks deep into warm caramel, a pairing that stays your favorite long after the last bite.
Stacking mousse tiers without crushed layers: supports, order and the details that keep tall cakes standing straight.
Planning components and freezing windows so several cakes leave your kitchen in one day instead of one in two.
“A mousse cake is not a recipe. It is a construction, and once you know what holds it up, it stops being a gamble.”
I trained with Hans Ovando, Jordi Bordas and Amaury Guichon, and today I run a production kitchen where mousse cakes leave in trolleys, not one by one. But I remember my early entremets very well: two days each, and I held my breath at every unmolding. The night one folded over its own confit taught me more than any perfect cake ever did. I rebuilt my whole method around why: why this gelatin dose, why this layer order, why this glaze temperature. In this course I build every dessert on camera, weigh gelatin to the gram, and stop at each checkpoint where a cake is saved or lost.
Every dessert is a clear video you can pause and rewatch, with a downloadable PDF guide to work from.
Cook the components, assemble, freeze and finish in your own kitchen, with the theory fresh in mind.
On Studio and Signature, send your work to the curators and get specific fixes instead of guesses.
Learning solo? Essentials carries the complete core program. Want a curator checking every cake until it slices clean? Studio. Want Egor personally, the Cartagena and New York lessons and lifetime access? Signature.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
How long do I have access to the course?
Essentials and Studio include 1 year of access to all lessons and PDF guides. Signature comes with lifetime access, including every future update to the course. The average pace is about 2 months, so a year leaves plenty of room to rewatch and repeat.
Which mousse course is for me: this one or Mousse Cakes Made Simple?
Mousse Cakes Made Simple is the gentle entry: 5 cakes and the shortest path to your first successful mousse. This course is the advanced flagship: 15 desserts, 68 component recipes, flavor pairing methodology and a batch workflow. If you have never made a mousse cake and want the easiest start, begin there. If you want range, components and production skill, this is your course, and the 6-lesson basics block covers every technique from gelatin mass up.
What equipment do I need?
A freezer with some shelf space, silicone and ring molds, an immersion blender, a digital scale and a probe thermometer cover most of the program. For velvet you can use a spray gun or ready-made cans. The course opens with the full equipment list and where to find every item.
What exactly is different between the plans?
Every plan gets the same 13 core desserts, all 6 base lessons and both bonus lessons. Essentials is self-guided. Studio adds curator review of your homework and unlimited answers for 1 year, plus a certificate. Signature adds the Cartagena and New York lessons, personal support from Egor and lifetime access.
Do I get a certificate?
Yes, on Studio and Signature. After you complete the program and submit your diploma work, you receive a LeChefio certificate of completion.
What if the course is not for me?
You have a 14-day money-back guarantee. Start the lessons, cook the first components, and if you decide the course does not fit, write to us within 14 days of purchase for a full refund.
Learn why every layer sets, glaze without bubbles, and finish several entremets in a single day. Egor walks you from your first gelatin mass to the final velvet coat.